Duo Crisp + Air Fryer - South Carolina Ribs with Mustard Barbecue Sauce


  • 1 tbsp mustard powder
  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 2 baby back pork side ribs
  • 1 tbsp butter
  • 1 small onion
  • 3 garlic cloves
  • 1 cup yellow mustard
  • 1/2 cup brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup honey
  • 1/4 cup grainy mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp pepper
  • 1 bottle of lager beer
  • Spice Rub: Stir together mustard, chili powder, brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder and cayenne.
  • Peel off membrane from back of ribs, if needed and discard. Sprinkle ribs all over with spice rub. Transfer to baking tray. Cover with plastic wrap; refrigerate for at least 30 minutes or up to 4 hours.
  • Mustard Barbecue Sauce: With lid off, select Saute setting on Instant Pot Duo Crisp + Air Fryer and set to High Temperature. Melt butter in inner pot; stir in onion and garlic. Cook for 5 to 7 minutes or until softened.
  • Stir in yellow mustard, brown sugar, vinegar, honey, grainy mustard, Worcestershire sauce and pepper; bring to boil. Press Cancel. Select Saute setting and set to Low Temperature. Cook, stirring occasionally, for 8 to 10 minutes or until thickened. Transfer to bowl. Let cool completely (do not clean pot).
  • Ribs: Add spiced ribs and beer to inner pot. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 15 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Using tongs, remove ribs from inner pot and drain the cooking liquid. Pat ribs dry with paper towel. Brush ribs all over with some of the barbecue sauce.
  • Ensure that inner pot is dry; place air fryer basket in pot.
  • Add ribs, in 2 batches, to the basket, standing upright. Using Air fryer Lid select Broil at 400°F for 18 to 20 minutes or until ribs are heated through and sauce starts to caramelize. Serve with any remaining barbecue sauce for dipping.
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